I first tasted chimichurri-slathered chicken at a backyard parrilla in Buenos Aires. Bright parsley, tangy vinegar, and garlic turned simple grilled chicken into something that felt both homey and celebratory. This recipe brings that same fresh, herb-forward punch to your kitchen — fast enough for weeknights, bold enough for weekend guests.
Why you’ll love this dish
Chimichurri Chicken is a quick, flavor-packed way to brighten ordinary poultry. The sauce doubles as a marinade and a finishing condiment, giving the meat an herbal, garlicky lift that’s never heavy. It’s great for grilling summer skewers, pan-searing on a busy weeknight, or prepping ahead for a casual buffet.
“This chimichurri made an ordinary chicken dinner taste like a summer celebration—zesty, fresh, and impossible not to lick off the plate.”
— Home cook review
Benefits at a glance:
- Fast: active cooking time is about 10 minutes per batch.
- Flexible: works on breasts, thighs, or even shrimp and tofu.
- Crowd-pleasing: kid-friendly when you dial back the heat; adult-approved with extra chile.
How to make Argentinian Chimichurri Chicken
Step-by-step overview:
- Make a bright chimichurri (parsley, garlic, olive oil, vinegar, chile).
- Cut chicken into pieces or leave whole; reserve a small portion of chimichurri if you want a raw-free sauce.
- Marinate the chicken for at least 30 minutes (up to 4 hours for best flavor).
- Thread chicken onto skewers or grill/pan-sear pieces.
- Cook until the internal temperature reaches 165°F (74°C). Rest briefly, then serve with extra chimichurri.
Ingredients
Makes about 4 servings (or 8 skewers).
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–550 g), or 4 chicken thighs
- 1 cup fresh flat-leaf parsley, packed, finely chopped
- 1/2 cup extra-virgin olive oil (use good quality for flavor)
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 small shallot, minced (optional, for extra depth)
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Zest and juice of 1/2 lemon (optional for brightness)
- Salt and freshly ground black pepper, to taste
- Skewers (metal or wooden; if wooden, soak 30 minutes)
- Optional: 1/4 cup cilantro chopped (for a slightly different herb note)
Notes/substitutions inline: - Chicken thighs are more forgiving and stay juicier than breasts.
- Use apple cider or white wine vinegar if you don’t have red wine vinegar.
- For a smokier result, add 1 tsp smoked paprika.
Directions
- Make the chimichurri. In a bowl, combine parsley, olive oil, red wine vinegar, garlic, shallot (if using), oregano, red pepper flakes, lemon zest and juice, salt, and pepper. Stir until emulsified. Taste and adjust salt or acid.
- Reserve sauce for serving. Scoop out 2–3 tablespoons of chimichurri into a separate small bowl and set aside if you plan to use the rest as a fresh sauce (this portion will remain uncontaminated by raw chicken).
- Prep the chicken. Cut breasts into roughly 1–1½ inch cubes for skewers or leave whole/halved for grilling. Pat pieces dry with paper towels.
- Marinate. Place chicken and remaining chimichurri in a bowl or resealable bag. Toss to coat evenly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. (Avoid marinating longer than 12–24 hours—acid can start to change texture.)
- Preheat grill or pan. Heat a grill to medium-high (~400°F / 200°C) or warm a cast-iron skillet over medium-high heat. Oil the grates or pan lightly.
- Thread and cook. Thread chicken onto skewers with small gaps between pieces. Grill or pan-sear for 8–10 minutes, turning every 2–3 minutes, until browned and the internal temperature reads 165°F (74°C).
- Rest and finish. Transfer cooked chicken to a plate and let rest 3–5 minutes. Spoon reserved chimichurri over the warm chicken before serving. Serve extra chimichurri on the side.
How to serve Argentinian Chimichurri Chicken
- Plate on a bed of buttered rice, herbed couscous, or roasted potatoes.
- Serve with a simple salad (mixed greens, cherry tomatoes, red onion) and grilled vegetables.
- Stuff into warm pita or tortillas with pickled onions and a yogurt sauce for tacos.
- Offer extra chimichurri in a bowl so guests can add more vibrant sauce.
- Wine pairing: a medium-bodied Malbec or a crisp Sauvignon Blanc complements the herb and acid notes.
How to store
- Chimichurri sauce (never contacted raw meat): store in an airtight container in the fridge for up to 5 days. Olive oil may solidify slightly when cold; bring to room temperature before serving.
- Cooked chicken: refrigerate within 2 hours in a shallow airtight container; keep up to 3–4 days. Reheat gently to 165°F (74°C) internal.
- Raw marinated chicken: safe in the refrigerator for up to 24–48 hours depending on acidity; best used within 24 hours for texture.
- Freezing: cooked chicken freezes well for 2–3 months (wrap tightly). Raw marinated chicken can be frozen for up to 3 months—thaw overnight in the refrigerator before cooking.
Food safety tip: If you used chimichurri as a marinade and it has come into contact with raw chicken, do not use that portion as a raw sauce. Either reserve a clean portion before marinating or bring the used marinade to a rolling boil for 2 minutes before serving.
Tips to make
- Use a thermometer. The easiest way to avoid overcooking is to check for 165°F (74°C).
- Don’t over-marinate. Acidic vinegar can begin to “cook” and toughen chicken if left too long. 30 minutes to 4 hours is ideal.
- Chop herbs fine or blitz briefly in a food processor for a smoother chimichurri. Don’t puree into a paste — you want texture.
- Oil the grill or pan right before adding chicken to prevent sticking.
- If using wooden skewers, soak them 30 minutes to prevent burning.
- Make chimichurri ahead and refrigerate: flavors deepen after a few hours. Add a splash of olive oil and stir before serving if it separates.
Variations
- Steak chimichurri: swap chicken for skirt steak, cook to medium-rare, and slice against the grain.
- Chimichurri rojo: add roasted red peppers and use smoked paprika for a red version.
- Spicy kick: increase red pepper flakes or add 1 finely chopped fresh jalapeño.
- Lighter protein: grill shrimp or firm tofu using the same marinade and cook times adjusted for thickness.
- Mediterranean twist: add chopped mint and lemon instead of red wine vinegar for a brighter herb profile.
FAQs
Q: How long should I marinate chicken in chimichurri?
A: Minimum 30 minutes for flavor. For best results, 2–4 hours refrigerated. Try not to exceed 12–24 hours because the acid can change the chicken’s texture.
Q: Can I bake or broil this instead of grilling?
A: Yes. Bake at 425°F (220°C) for 15–20 minutes for cubed chicken or until the internal temperature reaches 165°F (74°C). Broil briefly at the end to get charred edges—watch closely to avoid burning.
Q: Can I reuse the leftover chimichurri that touched raw chicken?
A: No—discard it or bring it to a full boil for at least 2 minutes before using as a sauce. Better yet, reserve a portion before marinating for fresh serving.
Q: Is chimichurri safe for long-term storage?
A: Homemade chimichurri kept airtight in the fridge lasts about 5 days. Because it contains fresh herbs and garlic, flavor diminishes over time. Freeze in ice cube trays for longer storage and thaw cubes as needed.
Q: Can I use dried herbs if I don’t have fresh parsley?
A: Fresh parsley is crucial for the classic bright chimichurri flavor. If you must substitute with dried, use much less (about 1–2 tbsp dried) and expect a different, less vibrant result.
Q: What’s the best cut of chicken for juiciness?
A: Thighs stay juicier and forgive slight overcooking. Breasts are leaner and cook faster—monitor temperature closely.
If you want, I can scale this recipe to feed a specific number of people, convert measurements to metric-only formatting, or give a printable shopping list. Which would you prefer?
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Argentinian Chimichurri Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Paleo
Description
Bright chimichurri sauce adds a fresh, herbal punch to grilled chicken, perfect for weeknights or entertaining.
Ingredients
- 2 boneless, skinless chicken breasts (about 450–550 g) or 4 chicken thighs
- 1 cup fresh flat-leaf parsley, packed, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 small shallot, minced (optional)
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano or 1 tbsp fresh oregano, chopped
- Zest and juice of 1/2 lemon (optional)
- Salt and freshly ground black pepper, to taste
- Skewers (metal or wooden)
- Optional: 1/4 cup cilantro, chopped
Instructions
- Make the chimichurri by mixing parsley, olive oil, red wine vinegar, garlic, shallot (if using), oregano, red pepper flakes, lemon zest and juice, salt, and pepper in a bowl until emulsified.
- Reserve 2–3 tablespoons of the chimichurri in a separate bowl if using the rest as a fresh sauce.
- Prep the chicken by cutting breasts into 1–1½ inch pieces or leaving them whole. Pat dry with paper towels.
- Marinate the chicken in a bowl or resealable bag with the remaining chimichurri, coating evenly. Marinate for 20–30 minutes at room temperature or up to 4 hours in the refrigerator.
- Preheat the grill to medium-high or warm a skillet over medium-high heat, lightly oiling the grates.
- Thread chicken onto skewers and grill or pan-sear for 8–10 minutes, turning every 2–3 minutes, until the internal temperature reaches 165°F (74°C).
- Rest the cooked chicken for 3–5 minutes, then serve with the reserved chimichurri.
Notes
Use chicken thighs for more juiciness. Reserve some chimichurri before marinating to avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian